(via fuckyeahweddingideas)

yummyvegan:

Spicy Peanut soup INGREDIENTS: 1 cup peanut butter 2 tbs. oil 1/2 teaspoon cayenne pepper 1 tbs. fresh ginger, grated 1 stalk celery, chopped (marinate in vinegar, red chili pepper flakes optional) 1 liter vegetable jain broth 1 tbs. pure tomato paste splash tabasco pinch salt 1 tbs. sugar METHOD: 1. Heat the oil in a sauce pan. Add the chopped celery and saute until glassy. 2. Add the vegetable bouillon and the peanut butter and stir well to mix. 3. Add the tomato paste and spices and allow to simmer until warm and well blended. 4. Season to taste with salt, Tabasco and a pinch of sugar. Original recipe via trinigourmet/adapted to the Jain way by YummyVegan.

(via veganfeast)

ohgollygeedamn:

Didi: Stu, what are you doing?
Stu: Making chocolate pudding.
Didi: It’s 4 O’clock in the morning, why on earth are you making chocolate pudding?
Stu: Because I’ve lost control of my life. 

i will always reblog this because it is always relevant to my life.

(via maryflynn)

catalogliving:

There are two important elements to my famous strawberry custard, Elaine. One is making it on the kitchen floor. The other, of course, is kale.

twodadscook:

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(via fysciencemajormouse)

fuckyeahdevelopmentalbiology:

Genetic tests for conditions that can be passed on to future generations should be more widely available before pregnancy, says the government’s advisory body on genetics.

There are “no specific social, ethical or legal principles” against preconception screening, a Human Genetics Commission report has ruled.

Full story

robotheartrecipes:

Asparagus with Creamy Orange Sauce
Serves 4

Here’s a quick and simple recipe to jazz up spring asparagus. The original recipe calls for the use of soy mayo, but I deveganized it because I opted to use Greek yogurt. I also downgraded the amount of Dijon so as not to overpower the mixture. The recipe below contains the original ingredients and ratios.

INGREDIENTS

1/2 cup soy mayonnaise

1/2 cup fresh orange juice

2 teaspoons grated orange zest

2 teaspoons Dijon mustard

2 pounds asparagus, trimmed

INSTRUCTIONS

Step One: Whisk together mayonnaise, orange juice, orange zest, and mustard in a small bowl.

Step Two: Cook asparagus in boiling salted water 1 to 3 minutes, or until crisp-tender. Drain, and place on serving plate. Pour sauce over bottom halves of asparagus.

Note: The heat of fresh-cooked asparagus brings out the orange flavor in the sauce, so be sure to spoon the sauce over the stalks while they are piping hot.

Source: Vegetarian Times, April/May 2011.

(via veganfeast)